February Recipe 2016!

Pesto, Vegetables and Tomato Tart 


1 pack of ready-made puff pastry 

2 to 4 tbl spoons pesto 

1 courgette grated, patted out on a kitchen towel to remove the moisture or thinly slices aubergine dry fried 

4 to 6 tomatoes, sliced 

Italian herbs of your choice 

Olive oil 


How to put it together 

Grease a baking tray or use greaseproof paper on your tray, roll the pastry on the tray. Gently mark a small border on the edge of the pastry and spread the pesto on the pastry. 


Do not cut through the pastry as this will form the edge to the tart keeping all the ingredients inside.
Brush milk or egg wash to the edge. We use milk helps the tart turn golden brown when cooking. 


Now add the grated courgette or cooked aubergine on top of the pesto and layer the tomato on top. 

Drizzle olive oil and herbs. Cook in a preheated oven at 180C for 15 to 25 mins or until golden brown. 


 Now for the alternatives instead of vegetables use cooked meat such as shredded chicken or ham. Instead of pesto use grated cheese. Try playing with spices or different herbs.
When cooked serve with a fresh green salad or with a few new potatoes and vegetables. Can be eaten cold the next day for a packed lunch or picnic. Enjoy!